Hi, I’m Joana. Today, we’re going to make chocolate mirror glaze cake without egg, maida & heart cake mold recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chocolate Mirror Glaze Cake without Egg, Maida & heart cake Mold Recipe
Chocolate Mirror Glaze Cake without Egg, Maida & heart cake Mold is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Chocolate Mirror Glaze Cake without Egg, Maida & heart cake Mold is something that I have loved my entire life.
To be with this particular recipe, we have to prepare a few ingredients. You can have chocolate mirror glaze cake without egg, maida & heart cake mold using 24 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Chocolate Mirror Glaze Cake without Egg, Maida & heart cake Mold:
- Prepare For cake base-
- Prepare 3/4 cup wheat flour
- Take 1/4 cup suji
- Prepare 3/4 cup milk
- Make ready 1 tsp vanilla essence
- Make ready 1/2 cup powdered sugar
- Make ready 1/4 cup butter & 2 tbsp refined oil
- Take 1 tsp Baking powder
- Make ready 1/2 tsp baking soda
- Get 1/8 tsp salt
- Prepare For Chocolate frosting cream-
- Take 1 cup whipped cream
- Prepare 1 tsp vanilla essence
- Get 50 gms dark chocolate compound
- Take For Chocolate glaze-
- Get 60 gms dark chocolate compound
- Get 1/4 cup whipped cream
- Get 3 tbsp milk at room temperature
- Make ready 1 tsp butter
- Take For Chocolate syrup-
- Take 2 tbsp chocolate syrup
- Take 1/4 cup water
- Prepare For Cake decoration-
- Take As required White chocolate compound and sprinkle as required
Steps to make Chocolate Mirror Glaze Cake without Egg, Maida & heart cake Mold:
- Mix all dry ingredients together by using Strainer.
- Whisk sugar and butter in the same direction until it becomes fluffy, add vanilla essence, and whisk again.
- Now add dry ingredients and milk in portions, mix it well with soft hand and make smooth lumps free batter.
- Now add lemon juice mix well and transfer batter In a grease cake tin or round bowl. And bake it in preheated oven at 180degree C for 25-30 minutes. - Allow cake to be cool in the refrigerator for 2 hours.
- Melt dark chocolate with 1tbsp cream in the microwave. - In a large bowl take whipped cream whisk it for 4 minutes then add vanilla essence and melted chocolate. Whisk again for 4 minutes in high speed or until getting a stiff pick, with a 300w whisker. chocolate frosting is ready.
- For Chocolate glaze…melt chocolate and cream in the microwave for 30 seconds or in double boiler method. Now add butter, stir continuously, when butter goes melt add milk and stir fir another minute. - Chocolate Glaze is ready. Keep it in the refrigerator for half an hour.
- Mix chocolate syrup(Hershey’s chocolate syrup) and water very well. Now cut the cake to give it a Heart shape. Mark two lines diving the cake from the center (only mark). Cut both corners to make a printed part of the heart.
- Attached the rounded corner part to the other side by using cream (as shown in pictures). - Now cut the cake into three portions for filling frosting.
- Spread chocolate syrup in one portion evenly. Apply to frost in and place 2nd portions over it, repeat the same process in every layer. Then Apply cream all over the cake evenly. Keep the cake in the refrigerator for 1 hour to set frosting.
- Now spread chocolate glaze over cake. Make sure Glaze cove all over the cake completely.
- Decorate it with sprinkles or white chocolate or flowers, as you like.
So that’s going to wrap this up for this special dish chocolate mirror glaze cake without egg, maida & heart cake mold recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
